2 (16 oz.) tomatoes
1 (15 oz.) kidney beans
1 (15 oz.) sm. white beans
3 med. onions, diced
2 med. green peppers
2 stalks celery
1 med. zucchini
2 cloves garlic, minced
2 tsp. chili powder
1 1/2 tsp. dried basil
1/4 tsp. pepper
1 bay leaf
1 handful spaghetti, broken in pieces
Leftover vegetables from refrigerator

Put all ingredients in soup pot except spaghetti. Cover with water and simmer until vegetables are tender. Add spaghetti and simmer for 10 minutes.